Region information




In the middle of century XIX people from the Central Valley emigrated to the southwest region, now known as Los Santos. It owes its name to the fact that the cantons in this region have names of saints: San Pablo de Leon Cortés, San Marcos de Tarrazú and Santa María de Dota. Protected by mountain ranges on the Pacific slope, this region is a sanctuary of birds and forest and produces excellent coffee that is sown in small valleys and mountain slopes. Coffee farming is the fundamental activity for the socio-economic development of Los Santos.

Source Instituto del Café de Costa Rica (ICAFE)

Organoleptic characteristics

The combination of altitude, climate and cultivated varieties impresses organoleptic characteristics of the coffee in this region: good body, with a high acidity, fine and non-prickly, excellent aroma, characterized by an intense and light taste chocolate. These are highly appreciated by the most demanding markets in the world.

Source Instituto del Café de Costa Rica (ICAFE)


Caturra and Catuaí are the main varieties of Arabica coffee in this region, which produce a coffee with a very soft caffeine, a characteristic highly appreciated by the most demanding markets in the world. The climate of this region is characterized by a rainy season of seven months (May to November) and dry (December to April), situation that favors the flowering of the coffee. On average, rainfall is 2,400 millimeters per year, with an annual average temperature of 19 ° C. In this region, about 22,000 hectares of coffee are cultivated composed by small farms with an average size of 2.5 hectares. The average coffee production is 780 thousand bushels per year. It is estimated that about 95% of the grain is of the SHB (Strictly Hard Bean) type. The coffee production is located between 1,200 and 1,900 meters of altitude, ideal conditions for the cultivation, in soils in their great majority of sedimentary origin, and acids. Most of the plantations are under shade, with different trees in the area and outsiders. Harvest is done in a period of five months, from November to March. It coincides with the dry season, which allows a uniform ripening and high quality fruit. It also facilitates the use of the sun for proper drying of the coffee.

Source Instituto del Café de Costa Rica (ICAFE)

Location of producers in this region

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